Bakewell tart

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olive magazine

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Recipe by olive magazine

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1. To make the pastry, tip the flour, butter and sugar into a food processor with a pinch of salt. Whizz until the mixture resembles breadcrumbs. Add the egg yolk and 1 tsp of cold water and pulse until the dough comes together. Flatten into a disc, cover with clingfilm and chill for no more than 1 hour. n Roll out the pastry on a lightly floured surface to about 3mm thickness. Line a 20cm fluted tart tin with a depth of 31/2 cm. Prick the base with a fork and chill for 20 minutes. Heat the oven to 180C/fan 160C/gas 4.
2. Line the pastry case with baking parchment and fill with baking beans. Cook for about 20 minutes until the pastry is a pale golden colour. Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes. Cool slightly.
3. Spread the jam in an even layer over the base of the pastry case. Cream together the butter and caster sugar. Gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest. Carefully spoon the mixture over the jam and spread level. Bake for 20 minutes. Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set.
4. Cool to room temperature, dust with icing sugar and serve with pouring cream or custard.

549 kcalories, protein 10g, carbohydrate 43.4g, fat 38.5 g, saturated fat 16.6g, fibre 1.9g, salt 0.13 g

Latest comments and suggestions

• Louise

  12 January 2008

  Louise rated and commented on this recipe

  

  I really like this recipe, it was very detailed and full of handy hints like brushing the base with egg white to seal it. Follow the recipe and you can't go wrong, it turned out perfectly

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• Natalie

  02 March 2008

  Natalie rated and commented on this recipe

  

  Just made this and I am not renowened for making successful puddings, but this one was lovely. It was slightly undercooked but I think this made it better as it tasted like traditional Bakewell pudding. Yummy.

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• kittylitter

  07 March 2008

  kittylitter rated and commented on this recipe

  

  Good recipe, the lift of the lemon zest made the whole tart filling a lot lighter. I think maybe a 1tsp of almond extract/essence would be of benefit though as the filling was slightly less almond tasting than I think Bakewell should be. I would also agree that it doesn't quite cook fully in this time, verging on a little sad in the middle. Perhaps another 5-10 minutes would rectify that though.

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• suekitchen

  15 March 2008

  suekitchen commented on this recipe

  Made in individual tartlet tins which looked very impressive for a dinner party. Each time I cook this recipe it has been a great success with all my family and friends.

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• pauline

  31 March 2008

  pauline rated and commented on this recipe

  

  i made this today and added 1tsp of almond essence, the flavour was great but the texture of the almond sponge is very soggy more like a pudding. this recipe needs to be made in a shallow pie dish and extra cooking time needed.

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• Jean

  11 April 2008

  Jean rated and commented on this recipe

  

  Firstly everyone who I have made this for thoroughly enjoyed it. I do believe that extra almond extract or essence should be used to give it a more almondy taste. One important thing though the recipe states use a 20cm tart tin. I suggest use a larger 24 cm - 25cm tin and that is perfect. I know someone who made this recipe using the 20cm and most of the filling ended up spilling over onto the oven floor.

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• doragibraltar

  22 April 2008

  doragibraltar commented on this recipe

  Help! I have no food processor at the moment. Can anybody advise if bought short crust pastry is a reasonable substitute?

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• carol

  26 April 2008

  carol rated and commented on this recipe

  

  I made this in a 24cm dish, and it needed about 20 minutes more than stated to cook right through, I had to turn the oven down because the pastry was starting to burn, I also added a teaspoon of almond essence which gives it a real almondy taste, I think next time I make it I will add more ground almonds, as I think this is why it is too sloppy and took ages to cook. doragibralter bought short crust pastry would be fine.

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• doragibraltar

  26 April 2008

  doragibraltar rated and commented on this recipe

  

  YEs I cooked this yesterday with bought shortcrust pastry and it was absolutely fine. I too used a 24 cm dish and cooked it for longer as well as adding the almond essence. I wil definately be making again.

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• Beverley

  27 April 2008

  Beverley commented on this recipe

  For all you sweet toothed you will love this, fairly easy to make,to make it easier if your short on time i cheated and bought ready to roll pastry and instead of flaked almonds on top i made glazed icing, very tasty

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• xxpippaxx

  24 June 2008

  xxpippaxx rated and commented on this recipe

  

  I agree that there wasn't enough almond or lemon taste to the tart

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• LisaB

  31 August 2008

  LisaB rated and commented on this recipe

  

  Easy, delicious recipe. However I used a 23cm/3cm deep dish (as it was the only one I had). I also added 2 teaspoons of almond essence and extended the cooking time by 5mins, as recommended by others. Perfect!!

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• kitkatgirl

  25 September 2008

  kitkatgirl commented on this recipe

  Wow! I have never made anything that came out so perfectly, it looked amazing! Tasted fantastic too, didnt last long when I took it into the office. I went with the advice and cooked it for 5 extra minutes and added 2 tsp of almond extract. Great almond flavour and perfectly cooked, stayed very moist, absolutely delicious I highly recommend this recipe.

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• BARBARA

  07 November 2008

  BARBARA rated and commented on this recipe

  

  I copied the recipe exactly and it came out perfectly. I will add a little Almond Essence next time.

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• Sianyhugs

  11 November 2008

  Sianyhugs rated and commented on this recipe

  

  This is the first time I'd ever cooked Bakewell Tart and bought the pastry as short of time however took the advice of other reviews and added one teaspoon of almond essence and cooked on a lower heat {150 / 160} for a lot longer {additional 20 / 25 mins} than recommended. Came out beautiful, would definitely make again, very easy but very tasty!!!

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• Chez Thomo!

  22 November 2008

  Chez Thomo! rated and commented on this recipe

  

  I tried this today and it took forever to cook! I followed the recipe to the letter, as I always do first time around. I cooked it for 20 mins, then the additional 20 minutes, and then another 20 mins on top of that and it was still extremely wet in the middle. Also tasted very eggy and too lemony - you could swear there were no almonds in there! I will use the same baking times next time, omit the lemon rind and add almond essence, but did you all use the 3 eggs and 1 egg yolk?

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• Anne

  05 December 2008

  Anne commented on this recipe

  I first made this when I was 13 years old in cooking class. The other day my Granddaughter asked me what she could make to take to school as they were doing a heritgage day. I still had my old notes, they are in ozs. Reading all of your tips was a great help. I cannot wait to make this myself

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Ingredients

PASTRY

• 125g plain flour
• 75g unsalted butter , cold and diced
• 25g caster sugar
• 1 egg yolk
• 1 egg white

FILLING

• 2 heaped tbsp raspberry jam
• 150g unsalted butter , at room temperature
• 150g caster sugar
• 3 eggs , beaten
• egg yolk
• 150g ground almonds
• lemon , zested
• 1 tbsp flaked almonds

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Difficulty and servings

Serves 8

Preperation and cooking times

Ingredients

PASTRY

• 125g plain flour
• 75g unsalted butter , cold and diced
• 25g caster sugar
• 1 egg yolk
• 1 egg white

FILLING

• 2 heaped tbsp raspberry jam
• 150g unsalted butter , at room temperature
• 150g caster sugar
• 3 eggs , beaten
• egg yolk
• 150g ground almonds
• lemon , zested
• 1 tbsp flaked almonds

549 kcalories, protein 10g, carbohydrate 43.4g, fat 38.5 g, saturated fat 16.6g, fibre 1.9g, salt 0.13 g

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